Bison tostadas are a great way to use up extra tortillas, ground bison, and many other items you might have left over from other weekly meals. They are also a great quick snack once you have all the ingredients ready in your fridge.
Total Time: 1 hour, Prep: 20 minutes, Cook: 20 minutes
- Tostada or taco shells
- Grated cheddar or Monterey jack cheese
- Salsa (homemade or store bought)
- ½ cup cilantro (washed and roughly chopped)
- ¼ head of lettuce, chopped
- Tostada Meat
- 1 lb ground bison
- ½ onion chopped fine
- 3 cloves garlic
- 1 tbls cumin
- 1 tbls chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed red pepper (optional for added spice)
- 2 tbls high heat oil (grapeseed, canola, vegetable, etc)
- salt and pepper to taste
- 2 ripe avocados
- 1 jalapeno
- 2 cloves minced garlic
- 1 lime wedge
- handful of cilantro (washed and chopped)
1) Making the guacamole
- Place jalapeno directly on flame if you have a gas stove, rotate until charred on all sides, then remove from heat and let cool
- Once cooled, peel charred outer layer off of jalapeno. Remove seeds and stem. Place flesh in a bowl and mash to a paste.
- Cut avocado and scoop flesh into the bowl with the mashed jalapeno. Mix together with jalapeno.
- Add minced garlic, squeeze in the lime, mix. Taste and add as much salt as you like.
- Fold in cilantro
2) Making tostada bison meat
- Heat the oil on medium, when hot add onions.
- Sauté until translucent (not browned). Add garlic and sauté 30 seconds then add cumin, chili, garlic powder, and onion powder. Stir to blend the spices with the onion/garlic.
- Add the ground bison. Cook until the pink has just gone away. Salt and pepper to taste.
3) Assembling the tostada
- This is really personal preference but I like to put the guacamole on the bottom, it makes everything stick better.
- Then add lettuce, meat, cheese, salsa, and cilantro.